Sweet Potato, Sausage, & Kale soup

This is my version of a recipe I found.

1-2 Tb. olive oil
1 lg. onion, chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. crushed red pepper (may want to omit if using a spicy sausage)
3 garlic cloves, minced
1 lb. kielbasa sausage, chopped (can use less)
5 c. sweet potato, peeled & chopped
2 c. water
1 qt. chicken stock
1 bunch kale, washed and torn
1 can cannellini beans or white beans, drained and rinsed

Heat oil in a large soup pot over medium-high heat. Add onion and saute until tender and almost translucent. Add salt, pepper, red pepper, and garlic. Cut sausage into bite size pieces and add to pan. Cook until sausage is lightly browned. Add sweet potato, water, and broth and bring to a boil. Reduce heat and simmer 8 minutes. Gradually add kale and cook until tender. Stir in beans and cook until thoroughly heated.

Cauliflower Pea Salad

This recipe is from my mom.

1 med. head cauliflower, broken in small pieces
1 10 oz. package frozen peas
2 stalks celery, chopped
3 Tb. onion

Mix all together.

Dressing:
1 c. mayonnaise
3 Tb. milk
2-3 tsp. seasoned salt
pepper

Combine and toss with vegetables. Chill overnight.

Ramen Noodle Slaw

2 pkg. ramen noodles, crushed (discard seasoning packet)
2 # slaw or chopped broccoli
1 carrot, shredded
3 green onion, diced
1/2 c. slivered almonds
1/2 c. sunflower seeds

Combine all ingredients and toss with dressing.

DRESSING
1/4 c. oil
1/2 c. sugar (I use less)
1/3 c. vinegar

Squash Casserole

This in one of my favorite recipes of my MIL's.

2-3 c. cooked squash
1/4 c. med. onion
3/4 c. crushed crackers
1 c. grated cheese
2 eggs
Dash nutmeg
Salt & Pepper to taste
1/2 stick butter

Cook squash and onion until tender. Drain and mash. Add the remaining ingredients and pour into a greased 2 qt. casserole dish. Bakd at 325 degrees for 45 min. Additional crumbs an cheese may be sprinkled on top before baking.

Twice Baked Cranberry Sweet Potatoes

5 med. sweet potatoes
1/2 c. cranberry relish
1/2 c. dried cranberries, chopped
2 Tb. butter
1/2 tsp. salt
1/2 c. chopped walnuts

Bake potatoes at 325 degrees for 1 1/4 - 1 1/2 hrs. until tender. Cut each potato lengthwise and scoop pulp into a bowl reserving the shell. Mash pulp and stir in relishm cranberries, butter, and salt. Spoon potato mixture back into the shells and place in a 9x13 baking dish. Sprinkle with walnuts. Bake at 325 degrees for 25-35 minutes until heated through.

2 Cheese Spinach Casserole

This is such a yummy side dish - even kids like it!

1 c. flour
2 eggs
1 c. milk
1/4 c. butter, melted
1/2 sm. onion, chopped
2 cloves garli, minced
2 Tb. parmesan cheese
1/2 tsp. salt
1/8 tsp. cayenne pepper
1 c. monterey jack or cheddar cheese
1 - 10 oz. pkg. frozen spinach chopped, squeezed and dried

Saute butter, onion, and garlic. Combine all ingredients and transfer to a greased 8x8 pan and bake at 350 degrees for 40-45 min. uncovered.

Creamy Brussel Sprouts or Green Beans

1 med. onion, quarter and thinly sliced
3 clobves garlic, minced
3 Tb. butter
2 lbs. brussel sprouts trimmed and halved OR 2 lbs. green beans
1 tsp. fresh thyme (or 1/4 tsp. dried thyme)
3/4 c. chicken broth
3/4 c. heavy cream
1/4 tsp. nutmeg
1/2 c. finely shredded paremesan
1/4 tsp. salt
1/8 tsp. pepper

Grease 1 1/2 qt baking dish. Saute onion and garlic in butter until softened. Stir in brussel sprouts and thyme. Cook for 3-4 minutes of until onions begin to brown. Add broth. Bring to boil. Cook, stirring occasionally for another 3-4 minutes until broth is nearly evaporated. Add cream & nutmeg. Cook for 4 min. until begins to thicken. Transfer to a baking dish. Stir in 1/2 the cheese and all of the salt & pepper. Sprinkle w/ remaining cheese. Bake uncovered at 350 degrees for 20-25 min. until sprouts are tender.

Corn Casserole

This is not good for you but it's so tasty! I like to take it to pitch-ins. :)

2 cans cream style corn
1/2 stick butter
1 c. sour cream
1 Tb. sugar
2 eggs
salt & pepper to taste
1 box jiffy mix

Combine all ingredients and pour into a 9x13 pan and bake at 350 degrees for 35-45 minutes.

Curried Split Pea Soup

This is my take on Alton Brown's recipe.

2 tablespoons butter
1 med. chopped onion
1/2 - 1 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tblsp. minced fresh garlic
1 3/4 c. dried green or yellow split peas, picked over and rinsed
5 c. chicken broth (can use 4 c. broth & 1 c. water)
1 Tblsp. curry powder
6 pieces bacon, cooked and crumbled (opt.)

Place the butter into a large saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.

Add the peas, chicken broth, curry powder, and bacon pieces. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency. Watch out for hot splatters.

Creamy Broccoli Cheese Soup

This is my original recipe that was inspired by a regular creamy broccoli soup recipe.

2 Tb. Butter
1 med. onion, chopped
2-3 stalks celery, chopped
2 cloves garlic, minced

Saute together until starting to tenderize. Then ADD:

4 c. chicken stock
8-9 c. broccoli, chopped (I include some of the stalk)

Boil until broccoli is tender - 10-15 minutes. Then puree all or part (we prefer part) in blender or using an immersion blender.

In a separate saucepan:
3 Tb. butter
3 Tb. flour
2 c. milk
2 c. shredded sharp cheddar cheese (can use whatever cheese you like)

Cook butter and flour for 1-2 minutes then slowly add milk. Whisk together and add cheese. Cook until thickened and cheese is melted. ADD to the broccoli pot. Season with:

1 - 1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. or less of fresh ground nutmeg (can use powdered)

Serve w/baquette or other bread.

Cucumber Salad

This is one of our favorite, simple ways to eat cucumbers!

2 cucumbers, sliced
1/8 tsp. fresh ground pepper (I use a lemon pepper grinder)
1/2 tsp. salt
2 Tbls. white balsamic vinegar

Toss and let sit until ready to eat. Enjoy!

Couscous Sausage Stuffed Peppers

I adapted this recipe from Martha Stewart.

1 Tbls. olive oil
1 med. onion, chopped
2 cloves garlic , minced
1/2 tsp. salt
1/8 tsp. fresh ground pepper
12 oz. sausage
1 can (14 1/2 oz.) diced tomatoes
3/4 cup couscous
4 bell peppers (or several smaller ones), halved lengthwise, seeds and ribs removed
3/4 c. cup shredded Monterey Jack cheese

Preheat oven to 400 degrees.

Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper; cook until softened, about 3 minutes. Add sausage to skillet. Cook, breaking it up with a spoon, until lightly browned. Add tomatoes and 1 cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat, and stir in couscous.

Fill pepper halves with couscous mixture. Pour 1/2 cup water into a large baking dish; arrange stuffed peppers in dish. Cover with foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle Monterey Jack over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes.

Sauteed Greens

2 Tb. Olive Oil
2 Tb. Butter
3 cloves Garlic, minced
1 1/2-2 lbs. Greens (Kale, Beet, Mustard...)
Fresh Lemon or Lime juice
Salt
Pepper

Add olive oil and butter to large saute pan and melt. Add garlic and saute for a minute until starting to turn golden then add greens. Saute until wilting (a few minutes). Remove to serving bowl and squeeze a little fresh citrus juice over and season to taste.

Couscous Pilaf

1 1/2 c. & 2 Tb. chicken stock
1 carrot finely diced
1/4 c. frozen peas
1 c. couscous
1 Tb. butter
1/2 tsp. salt
1/4 tsp. pepper

Put chicken stock in pan with carrots & peas. Bring to a boil and allow to simmer until carrots are tender. Remove from heat. Add couscous, stir & then cover until stock is absorbed (about 5 minutes). Uncover and fluff with a fork. Add butter and seasoning.

**Check your couscous for specific instructions - may vary a bit. Adjust accordingly.**

Tomato & Asparagus Salad

This is excellent served with brunch. It's very pretty and fresh.

1 bunch asparagus, blanched and cut in 1/2 in. pieces
2 c. tomatoes, cut into bite size pieces (cherry, yellow, roma - whatever you have)

2 oz. olive oil
1 oz. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper

Combine asparagus & tomatoes in bowl. Mix dressing ingredients together and pour over vegetables. Gently toss and allow to marinate 1-2 hours before serving.

Serves 4

Quinoa & Cucumber Salad

Appeared in Everyday Food Jan./Feb. 2008

1 c. quinoa, rinsed
coarse salt and ground pepper
2 Tb. red wine vinegar
1 Tb. olive oil
1/2 English cucumber, quartered lengthwise and thinly sliced
3 scallions, thinly sliced
1/4 c. packed fresh parsley leaves

In med. saucepan, bring quinoa and 1 c. salted water to a boil. Reduce to a simmer; cover and cook until water has been absorved and quinoa is tender - 11-13 min. Transfer to a med. bowl and cool to room temp.

To quinoa, add vinegar, oil, cucumber, scallions, and parsley, season with salt and pepper, and toss to combine. Serve at room temp. or chilled.

Serves 4

Garlicky Greens w/ Ginger & Lemon

Not an original.

3 Tb. Chicken broth or olive oil
1 lg. bunch (about 1 lb.) greens (kale, chard etc.), cut crosswise w/stems removed
2 garlic cloves, minced
1/8 tsp. powdered ginger
pinch of salt
2 Tb. Fresh lemon juice

Heat broth or oil in a saute pan over med. heat. Add the greens, garlic, ginger, and salt, stirring until the greens wilt, about 1 ½ min. Remove from the heat and drizzle on the lemon juice.
Serves: 4

Brussels Sprouts A L’Orange

Adapted from another recipe.

1 lb. brussels sprouts, trimmed and halved
2 tsp. grated orange rind
dash of ground cinnamon
dash of ground cloves
dash of ground ginger
butter to taste
Salt to taste

Steam 10-12 min. Add orange rind, cover, and steam for another 3 min. Sprinkle on seasonings and add butter, remove from heat.
Serves: 4-6

Firecracker Slaw

This recipe is not an original - I can't remember the name of the book it's from.

1 lb. red and green cabbage, thinly sliced
2 med. carrots, thinly sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
4 celery stalks, finely chopped
2 Tb. Fresh lime juice
2 Tb. Apple Cider vinegar
4 tsp. flaxseed oil
Cayenne to taste
½ tsp. celery seed

Combine all ingredients. Cover & shake. Refrigerate 4-6 hours before serving, shake periodically.
Serves: 6-8

Greek Potatoes & Green Beans

1/3 cup olive oil
1 1/2 cups chicken stock
3 cloves garlic, finely minced
1/4 cup fresh lemon juice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 tsp. ground black pepper
1 tsp. salt
4 potatoes, peeled and quartered (can cut smaller for quicker cook time)
2 c. green beans (fresh or frozen, whole)
1 can diced tomatoes, drained (OPT.)

Preheat oven to 400 degrees F.
In a small bowl, mix olive oil, broth, garlic, lemon juice, thyme, rosemary, salt, and pepper.
Arrange potatoes and green beans evenly in the bottom of a medium baking dish. Pour the olive oil mixture over the vegetables. Cover, and bake 1 - 1 1/2 hours in the preheated oven, stirring occasionally.